Wednesday, August 26, 2009

Or very nearly. They tasted like bagels, even if they didn't look like them.

This was, of course, my fault. Instead of starting with bagel dough, I had no-knead bread dough that I decided to make bagels with. Predictably, instead of staying in the bagel shape, it kind of blobbed back into amorphous rolls. Which I then boiled and baked.

Boiling is what makes bagels all nice and chewy; baking makes them crispy. I boiled each bagel for about a minute on each side (using the method from How to Cook Everything), then set on a rack to drain.

I then baked for 25 minutes at 400 degrees. The bagels were SO good, except for the very minor finger burns that resulted from trying to spread cream cheese on something that had just come out of the oven.